Capetonians are doing a collective cold shiver today. Do not be misled; it is quite simply artic out there. Not to mention wet. Very, very wet. In fact I am calling it; this is the precipitation equivalent of a snow day. We should all be forced to stay home, rained in. School should be cancelled; work should be via remote or at the very least optional. Warm, comfort food and mugs of hot chocolate compulsory. Rain Day. I love it, hope the idea starts gaining traction.
It’s probably just as well that it hasn't yet though because I have learned from experience that comfort eating always ends badly. The major discomfort of a newly tight waistband whilst trying to fight off a food induced coma can spell an afternoon of sheer torture. In the interest of the longevity of your pants and of course to keep the locomotion of the economy on the up, I want to warn you that you should absolutely positively read no further.
And yet here you are.
When I first spotted a recipe for a spinach and artichoke melt on my Pinterest feed it was love at first sight. I was knocked off my feet, head over heels in love and so of course I had to make it. I actually pinned a couple of images of similar recipes but as sometimes happens on Pinterest the image links led to cyber nowhere.
I turned to my trusty friend, Google and found a great recipe on the blog Half Baked Harvest belonging to a very talented young lady called Tieghan. Tieghan is a prolific blogger who took over her family kitchen and now writes a very charming blog, filled to the brim with inspiration. Visit her here.
As is always the case with me I ended up using Tieghan’s recipe as a guide. I left some things out and couldn’t bring myself to buy frozen spinach, the usual stuff. You can view Tieghan’s original recipe here.
The only thing left for me to say is this:
Make. It. Now.
You will love me for it.
Serves 8 as a dip
Will make 6 sandwiches
Prep Time 30 minutes
What you need
1 bunch spinach, stalks removed, well washed
1 tsp. salt
1 Tbsp. butter
1 clove garlic, minced
1 Tbsp. flour
¾ cup milk
1 cup mozzarella cheese, grated
½ cup plain yoghurt
1 small jar artichoke hearts, drained and finely chopped
Salt and Pepper to taste
1 baguette is using as a dip OR
12 slices fresh Ouma bread and butter for spreading if you are making the sandwiches.
What you do
- Bring a pot of water to the boil.
- Add the salt.
- Add the spinach and blanch for a few minutes until the leaves are soft and tender.
- Refresh in ice cold water.
- Drain and place in a clean tea towel.
- Wring the tea towel out to remove as much water as possible from the spinach.
- Chop the spinach finely as set aside.
- Melt the butter in a medium saucepan.
- Add the garlic and toss for a few minutes without allowing it to burn.
- Stir in the flour and cook out the starch.
- Turn the heat down to low.
- Pour in the milk and whisk continually as it thickens.
- Whisk in the mozzarella until it melts into the sauce.
- Add the yoghurt, spinach and artichokes.
- Season to taste.
- Best served warm with a fresh baguette for dunking.
- To make the sandwiches, lightly butter the bread and keeping the buttered sides out sandwich together two pieces of bread with a generous spoonful of the spinach and artichoke dip.
- Toast over a low heat in a dry frying pan, turning so that both sides brown evenly.
- Slice in half and serve hot.